Lemon Blueberry Cake with Whipped Coconut Cream Frosting

Lemon Blueberry Cake

Lemon Blueberry Cake 2

Spring is in the air and I LOVE it! I have always adored Spring with its lovely showers and pretty budding flowers. The earth wakes up and is so alive! I love the delicious food in Spring as well…asparagus in abundance, berries, greens – fresh flavors that are light and yummy. I wanted to make a cake that reflected this beautiful season, so I paired lemons with blueberries – a classic combination that is always a wonderful choice. This cake is moist and so flavorful with a tart lemon undertone and sweet blueberry finish, BUT the frosting really rounds out the flavors and adds that needed creaminess and fluffy texture. Light, satisfying, and SO GOOD! I could not stop with just one piece…I don’t think you will be able to either! Welcome Spring!

Lemon Blueberry Cake 3

Lemon Blueberry Cake 4

Lemon Blueberry Cake

3 1/3 cups gluten-free flour blend (note: add in 2 1/2 teaspoons xanthan gum to recipe, if not included in your blend)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups coconut milk

1/2 cup fresh lemon juice

1 3/4 cups coconut palm sugar

1/2 cup unsweetened applesauce

1/2 cup coconut oil (you can sub in 1/2 cup applesauce for the oil)

2 teaspoons lemon zest

1 1/2 teaspoons pure vanilla extract

1 teaspoon doTerra Lemon oil

2 cups fresh or frozen blueberries (don’t thaw if frozen)

2 tablespoons gluten-free flour

Preheat oven to 350 degrees. Prepare two 9-inch cake pans by lining with parchment paper. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, mix together coconut milk and lemon juice, until curdled. Add sugar, applesauce, oil, lemon zest, vanilla extract and lemon oil. Pour over flour mixture and stir to combine. In a separate bowl, sprinkle the 2 tablespoons of gluten-free flour over the blueberries and mix until they are coated. Fold the coated blueberries into the batter. Pour batter into prepared cake pans. Bake for 35-40 minutes or until just baked through – the cake should spring back a bit to the touch. Allow cakes to cool in pans for 10 minutes before removing from pans. Continue to cool completely on cooling rack. Frost cakes with Whipped Coconut Cream Frosting.

Whipped Coconut Cream Frosting

2 cans full-fat coconut milk (I like to use Thai Kitchen brand)

1 cup organic powdered sugar

1/2 teaspoon vanilla extract

Chill the cans of coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, chill a large mixing bowl 10 minutes before whipping. Remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add powdered sugar and vanilla and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.

White Bean, Spinach, and Sweet Potato Burgers

White Bean, Spinach, and Sweet Potato Burger

My family really likes veggie burgers. We eat them a lot for a quick and satisfying lunch. There are some good ones on the market AND some not so good ones on the market…I think we’ve tried almost all of them! I prefer to make my own veggie burgers because A) I know exactly what ingredients are going into the recipe B) I can adjust the flavors and seasonings to my liking AND C) they taste way better than store-bought! This recipe came about from looking in my pantry and seeing what I had available. You truly can make veggie burgers out of simple ingredients packed with nutrients and flavor. I served some of these burgers on thin buns with all the fixings. I ate one on a gluten-free tortilla with my favorite fixings. I know, not traditional, but it was super delicious! Get creative and have fun with veggie burgers!

White Bean, Spinach, and Sweet Potato Burgers 2

White Bean, Spinach, and Sweet Potato Burgers 3

1 large sweet potato (approx. 1 1/2 cups cooked)
1 1/2 cups cooked navy beans (1 – 15 oz can), smashed
4 cups baby spinach, chopped
1/2 onion, diced
2 tbsp tahini paste
1 tsp apple cider vinegar
1 1/2 tsp garlic powder
1 tsp chipotle powder (or to taste)
1/3 cup nutritional yeast
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/3 cup garbanzo bean flour (add in more for desired consistency)

Mash sweet potato and beans together in a large bowl. Add in the rest of the ingredients and mix well. Depending on how big you like your burgers, use 1/4 cup – 1/2 cup of mixture to form patties.

To bake the burgers, place them onto a baking tray, lined with parchment paper and bake in a preheated 400 degree F oven for approximately 20 minutes, or until the bottom is a nice golden color and the top just starts to color.
To fry the burgers, heat a large fry pan over medium heat. Drizzle in some grape seed oil. Once hot, fry the burgers for a few minutes on each side. If you like, you can first dredge the burgers in some breadcrumbs — this will give the burgers a bit more crispiness.

To reheat the burgers, warm them in a 400 degree F oven until warmed through — approximately 10 to 12 minutes, depending on the thickness of the burgers. Any leftover burgers, will keep in the refrigerator for a few days. The burgers can also be frozen.

Date Truffles

Date Truffles 2

If you’re like me, a quick snack is frequently on my mind. I graze throughout the day and need fuel! Dates are a perfect snack in so many ways. They are high in potassium, fiber, and other vitamins and minerals – a wonderful pre-workout snack! One of my favorite “treats” is to take a Medjool date, split in in half and remove the seed, slather it with nut butter, and sprinkle a few mini chocolate chips on top – a perfect little “candy bar” bite! One of my favorite combinations with dates is macadamia nuts. The combination is a slightly buttery, vanilla flavor that I am absolutely addicted to! So, I decided to combine these flavors into a yummy little truffle. These little bites are SO GOOD! A perfect little snack to pop in your mouth and fuel your day. YUM!

Date Truffles 3

Date Truffles 4

20 Medjool dates

1/2 cup macadamia nuts

1/4 cup pecans

1/4 cup Brazil nuts

2 tablespoons date sugar

pinch of sea salt

1/2 – 1 tablespoon lemon juice

finely shredded coconut

Pit your dates and place in food processor. Add in nuts, date sugar, sea salt, and lemon juice. Pulse until all ingredients are incorporated. Process until fairly smooth. Place date mixture in the refrigerator for a few hours to overnight. Using a spoon, scoop out a tablespoon of date mixture and roll into a ball, then roll in shredded coconut. Continue until all the date mixture is rolled into lovely truffles. Store truffles in the refrigerator. Makes about 30 truffles.


Ginger Snap Cookies

Ginger Snap Cookies

It’s time for another recipe re-make! I remember being introduced to Ginger Snap cookies when I was a little girl. I LOVED them! The spicy and sweet notes sang in my mouth and I would often find myself eating almost the whole box. Yes, sadly these were store bought cookies. But they were SO good! I wanted to re-create my Ginger Snap experience, but my goal was to make it a healthier one with just as much flavor. I’m happy to say that I have done just that! These cookies are DELICIOUS! They have just the right amount of spice with the right amount of sweet. They are tender, moist, and quite addicting. Oh, and did I mention there is no added fat? A perfect cookie to pair with a nice glass of plant-based milk or a lovely cup of tea. Don’t be surprised if you almost eat the whole batch! I won’t tell if you don’t! (wink-wink)

Ginger Snap Cookies 2

Ginger Snap Cookies 3

1/2 cup applesauce mixed with 2 teaspoons baking powder

1 cup coconut sugar

1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons water (let sit and “gel” for 5 minutes)

1/4 cup molasses

2 1/4 cups gluten-free flour

1 1/8 teaspoon xanthan gum

2 teaspoons baking soda

1/4 teaspoons salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

In the bowl of a stand mixer, combine applesauce/baking powder mixture, sugar, flax egg, and molasses. Mix to incorporate. Add remaining ingredients and mix for 5 minutes. Chill dough for a few hours. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper. Using a cookie scoop, drop dough onto prepared cookie sheets. (My cookie scoop holds 1 1/2 tablespoons) Bake for 12-14 minutes. Let cookies cool slightly on cookie sheets. Remove and place on cooling racks to cool completely. Makes about 30 cookies, depending on the size.


Addicting “Cheese” Sauce

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It’s so easy to put the words “cheese” and “addicting” together isn’t it?!! I am using the word “cheese” very loosely here because there is no dairy to be found in this delicious recipe, but I can say that this sauce is quite addicting! The sweet potato and carrots give just the right texture, sweetness, and color for this sauce. And the spices, along with my favorite “cheesy” nutritional yeast make this a winning combination! I served this over pasta for a yummy “mac-n-cheese” experience and it was a hit…in fact, this was such a hit that my husband requests this sauce every week now! Go figure. This man is a cheese addict. I think you may like this sauce recipe over pasta, over veggies, as a dip…get creative and get addicted!

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1 large sweet potato (not yams), peeled & cubed

2 large carrots, chopped

3 tbsp grape seed oil

1 tsp lemon juice

1 tsp Dijon mustard

1 tsp coconut aminos or Bragg’s liquid aminos

3⁄4 tsp garlic powder

1⁄2 tsp onion powder

1⁄2 tsp sea salt

1⁄4 tsp smoked paprika

1/4 cup nutritional yeast

red pepper flakes to sprinkle on top (optional)

Put the sweet potatoes and carrots in a steamer. Steam until tender – about 10 to 20 minutes. Place in a high-powered blender and add the remaining ingredients. Secure the lid and blend on “sauce” cycle or medium speed for about 30 seconds.